durbancic:
Yes, it is fresh mozz. So far we have used a serrated knife, which works ok. Have not tried a wire yet. Would it work ok to pre-slice the mozz and then put it back into a brine? or will the affect the final product?
Hmmm, good question about reintroducing back it into a brine after slicing, and I do not know what the answer is.
But, I would suggest not pre-slicing it, and adding it back to the original container due to the chance of contaminating the brine with the other cheese in it.
What is the reason that it cannot be sliced to order?
The slicer I am thinking of for this task has thin stainless piano wires strung in a frame, you can push this down on the mozz ball to slice it, or start with the mozz ball on top, and push it through. I would not use a mandolin or a powered slicer.
if I had this task, I would use a smaller container with some fresh brine in it, pull out the amount of whole mozz that I think I would need for the day, keep it in that smaller container, and slice it to order as needed. And not add that cheese back into the larger container. If you lose a few balls to spoilage, it would not as big of a loss as contaminating the whole lot by adding back to it.
remember I said something like an egg-slicer? Here is what I was referring to ;
http://www.cnet.com/8301-13553_1-10244591-32.html
You don’t need to buy from Mario, I believe Grande Cheese has these for their customers, do you have a rep for Grande?
My Grande rep is coming 04-30-13, I’ll have him leave one for me, and I can ship it to you if I get one.
